Pages

Sunday, August 25, 2013

In search of breakfast this morning, I discovered that we had a lot of leftover rice. I'd like to tell you that it was yummy, fluffy brown rice from some healthy home cooked meal. I can't do that, however, because the reality is that it was hard dry white rice left over from Chinese take out. Instead of just tossing it, I turned it into something good. I don't know if this can technically be called rice pudding since traditional rice pudding has butter, eggs, lots more sugar, and is baked in the oven. My version is vegan, and I did it on the stove top. Maybe a rice porridge is closer to what this really is. Whatever the case, it's really good; it's really easy, and it uses up left overs, so you don't waste any money.

Friday, August 23, 2013

My goodness. Forget everyone else, I might fall over from shock! Two recipes in two days. Amazing.

Anyway, I had a bunch of odds and ends fruit in the house - bananas, blueberries, oranges, apples, blackberries, and I needed to do something with it. I know I could always freeze it for smoothies, but that's not very creative, and truthfully, we are such avid smoothie people that we already have a ton of frozen ingredients on hand.

I decided on muffins, because they make for a quick, easy, healthy breakfast or snack, and it's been awhile since we've had any. I didn't want a dessert muffin though. I wanted a lightly sweet, hearty breakfast muffin that was appropriate for both me and the toddler. These are a goldmine of awesome, if I don't say so myself. There is no added sugar or sweetener of any kind; they're sweetened soley by the fruit, and there's no added fat at all. They're also vegan. Win win win, right? Lastly, I was able to mix up the whole thing in ONE bowl. Minimal dishes! I just doesn't get much better than that.

Thursday, August 22, 2013

No one fall over from shock or anything, but I've got a recipe of sorts. Also, don't get too excited, because I'll be the first to admit that I'm likely going to post and then disappear for months again. Life has taken a busy busy, but joyous turn, these days.

Anyway, this takes a little bit of planning and preparation, but it couldn't possibly be easier, and it's certainly worth it. You're going to need to freeze some cherries and some milk cubes. I suppose you could use whatever milk you'd like, but I suggest unsweetened almond, since that's part of what makes this milkshake skinny. It doesn't take long to get the cherries frozen enough. I pitted a cup while feeding the babies dinner, and popped them into the freezer for about three hours. You're going to have to plan ahead for the milk cubes though. I generally always have some on hand, because I've got a huge passion for frozen coffee drinks, but less of a passion for the price and the calories.

My Story

I like to eat, hate to cook, and have been called a hippie more times than I care to count. I wear that label with pride. I've been a vegetarian for a long time now, and I've got some serious vegan leanings. I'd say that I'm "sort of" vegan, but I'm pretty sure you can't be sort of vegan. You either are or aren't. As yet, I'm not.

You'll find a lot of different things here. I have vegan and vegetarian recipes, an occasional raw recipe, and the odd gluten free recipe every now and then. The whole raw idea intrigues me greatly, but I can only work on one thing at a time here! You'll find my ramblings as well, both pointless and otherwise, on such fascinating subjects as finding my fitness again and how I'm going to go about raising a vegetarian baby (or two!) in a house where both his brother and his father eat meat (how AM I going to do that, anyway?!).

This blog is about my journey to get healthy and to stay healthy while still enjoying food. It's about how I learned to nourish my body instead of just feeding it. It's about how I maintained a 75 pound weight loss for five years, and the health crisis that caused me to put almost 30 pounds of it back on. It's about finding my way once again. Mostly it's about how I learned to enjoy my life while embracing and indulging my inner hippie along the way.